Reply To: Pesach Recipes

I do my usual thing of chicken parts or meat, covered with duck sauce, garlic, onion soup mix, and lots of cinnamon, surrounded by cut up potatoes. The meat is baked covered at 350 degrees until fork tender, then the heat is shut off and it is uncovered. It’s saucy, it’s yummy, and if you leave it in the oven in a low heat, or on a blech, it will keep for hours.